Thursday, June 2, 2011

Our first meeting was held at ToTT Store in November 2010. Some we had worked together before, some were acquaintances, while others were new. I remembered how we sat around the table, trying to be as comfortable as possible with people we have never seen before, not knowing who will be the ones fighting hand in hand with you on this culinary battle field.

Time was running out and we needed to gel quickly. All of us!

Nick, Tiffany and I were selected for the FHI 2011 Junior Asian Chefs Challenge which took place on the 7th April 2011. Prior to the competition we experimented on dishes, each and every component, to see what worked and work didn't. We received valuable feedback from our advisors, and made necessary changes each time we practised. We finally confirmed the menu we would be working on.

Upon our arrival at the hotel, we realised that certain ingredients were damaged along the way and could not be used. Equipments broke and we had to search the supermarkets the night we arrive. The team’s spirit was very down, and everyone was already feeling tired on the first day.

We were scheduled for competition on the third day of the trip. On the secong day, we did our mise en place with the help of Chef Tian Mu and Chef Athejo in the hotel’s production kitchen. We thank the hotel's chefs for there generousity and kind hospitality, even though they themselves participated in the event.

On the third day, the competition day, we woke up very early in the morning and did a final check on all the items needed to be at the hall. Caught up in a little jam, hiccups here and there, and we finally reached our destination. When it was the team’s turn to do kitchen set up, we realized that the stove wasn’t working well, the chiller broke down and we needed to be flexible with our initial plans. The technicians came in a while and managed to fix the chiller, which was a great relieve to us!

The two hours marathon started and we did nothing but the best, at least to our ability. Some equipments did not work and we ran short of time after the first hour but we knew we had to press on. Chef Tian Mu and Chef Athejo had been taken for a roller-coaster ride for the solid two hours, being absolutely anxious for us, while the team members were pushing on to complete and perfect the final touches.

At long last, the results were announced and we did not managed to clinch a Gold Medal for the club. Although our emotions we low, we were not defeated. We just knew we had to do a self- reflection and perform better in our next competition!

Tuesday, May 31, 2011

Sweaty palms, racing heart, intense stare- emotions of an individual awaiting the news: the good or bad.

After lugging bags of mis en place to training for months, the day was here. I donned the ever pristine chef white; not an ordinary chef jacket- one with the nation’s flag. The pressure was on my shoulders, the eyes were set on me. It was do or die, make or break. I had to do it, I had to. The heart was heavy as I walked into the competition ground; I said one last prayer and started doing my thing. After four gruelling hours, appetizer, main course and dessert were served, eight portions each. I took a step back along with a breath of relief. It was a moment I’ve been waiting for, a moment I looked forward to. To dish out what I intended to on time, at the right temperature(s), the correct texture(s).

The hours that followed were taking a toll as we were awaiting the results to be announced a day later. It was here. The defining moment we have been waiting for. All those encouragements, well wishes, prayers, were they going to be heard, to be answered? “The Champion of the Hans Bueschkens Asia Selection goes to, Singapore!” That very point in time, there were too many thoughts going through my head, too many people I want to thank, far too many emotions that I could ever put in words. It was this moment that enabled me to affirm my achievements to date. To know I can do what I said I could. It was a humbling experience, in a very special way.

The ride was tough, but sure it was worth it. To look back and ask if I could do it all over again, I don’t know. But I know, I’ve proven to myself to not doubt what these hands can do. The silent heroes that rendered help along the way, I’m grateful.

Sunday, May 15, 2011

As most of you may have already known, and for those who are unaware of, I have stepped down from my role as President of the club since SCA Annual General Meeting in February this year. After serving two years as Head of Activities and five years as President, I decided it is time to make room for new blood, and allow new growth to the club, by taking a step back.

Nevertheless, I will not be completely out of the picture. I will still serve SJCC in its Public Relations whilst advising the new President of the club.

The past five years have been a great learning journey for me. It has also given me the privilege and opportunity to meet many professional Chefs and people in our industry, both in Singapore and abroad, far possibly than I could have. I would like to thank my mentors Chef Jasmine Ng and Eileen Phua for their tremendous support and guidance. They have been patient in teaching and I have acquired much from them. Things from attention to details to organization to people skills, the list goes on. They taught me that young chefs should not be afraid of making mistakes but make it an opportunity to learn from the mistakes made instead. They gave us the freedom to organize what, we, young chefs would be interested in, while always watching carefully at each step we took; guiding us when we required assistance and bringing us back on track when we strayed. I would also like to thank every one of you, especially my dear committee, who have given me utmost support and dedicated much of their personal time and service to the club.

Since we started the club in 2004, being the first junior chefs club to be formed in Asia, the club has been the catalyst, and benchmark of many young chefs clubs around the world. We have consistently stood by our vision and mission of inspiring and nurturing young chefs, by continually seeking fresh ideas and organizing educating activities for our members. Through these we encourage and inspire them to be much better chefs they can be of tomorrow. In the past year, we further introduced the Singapore Junior Culinary Team, which would officially represent the club and SCA in internationally competitions. Members have the opportunity to be tutored under professional chefs and excel themselves.

Together with the help of SCA, a distinguished organization which bonds and brands Singapore chefs, we have climbed great heights. I wish to thank the committee of SCA for their huge support and faith in us all these years.

As this chapter ends with a sweet aroma, a new chapter begins with adventure. I have passed this baton and important responsibility to Elvin Chew, the new President of the club. I am sure he will definitely do well and continue our traditions of inspiring and nurturing young chefs. I hope you will give him and the club as much support as you have given me.

Thursday, May 12, 2011

In aid of relief efforts in crisis hit Japan, Singapore Junior Chefs Club managed to raise a total of $10,000 through baking and selling cookies. The estimated number of cookies sold were 40,500 pieces.

All proceeds have been donated through the Singapore Chefs Association to the Singapore Red Cross Society Japan Disaster Fund.

This project by SJCC has led our young chefs to learn that their skills and expertise can be used for much wider causes, and that our profession plays an important integral role in people and the environment.

We would like to thank Phoon Huat, Pastry Mart, FoodXervices, Mr. James Tan and Family, Mr. Desmond Lim Kian Peng and Family for their generous support in us by donating the ingredients for this charity.

This project was accomplished with the fullest support from Temasek Polytechnic, School of Applied Science (Dip in Baking & Culinary Science), Chef Gary Lim, SJCC Committee and Junior Culinary Team, and all young chefs who contributed their time and effort. We would also like to thank all who had purchased the cookies and donated for this cause.

Monday, January 17, 2011

Year 2011; a new beginning, a continuation, a journey we started barely a year ago. The Singapore Junior Chefs Club Culinary Team started off strong with an encouraging accolade of 1st Runner up at the 2010 Penang Chefs Challenge. The team was led by me, Sean Lim. Together with Benedict Yong, Corinne Ruth and Tiffany Wee. Not forgetting the ever supportive Team Assistants, Eunice Koh, Lays Poh and Ammierul. Since then, the team has grown to eleven members strong. The latest addition to the team will allow talents to be groomed and wider horizons to be exposed to discerning young culinarians- the aim and grounding principle(s) the Singapore Junior Chefs Club was set up for.

Two thousand eleven will be an exhilarating year for the SJCC Culinary Team with a line up of regional competitions like Food Hotel Indonesia and Battle of the Chefs, Penang 2011. Not forgetting the highly anticipated Hofex- WACs Hansbusken Junior Chef Competition Asia Selection 2011. This is a competition whereby young culinarians 25 and below battle it out to earn a spot in the Hansbusken Junior Chef Competition Korea 2012. A prestigious and adrenaline driving competition awaits the team.

The team’s intensive training sessions will be scrutinized under the watchful eyes of Chef Elvin Chew and Chef Tian Mu. Advice from our Nation’s culinary powerhouses, Chef Otto Weibel, Chef Eric Teo and Chef Tony Khoo will ensure a stronghold of defence against our regional and world competitors. With a wealth of experience and knowledge supporting us, the youth team hopes to fly the Nation’s flag high and mighty like our mentors have.

Together as a team we believe only hard work pays off. Talent is a gift and for those who lack, diligence ultimately compensates. Humility keeps us grounded and results are secondary compared to lessons and experiences gained in ethical competition.